Try as we might our garden doesn’t want to grow things with the exception of runner beans.
They are always rampant.
Now I love picking the beans but I don’t know just boiling them every other day was not really my idea of exciting food.
So I had a peruse on Pinterest and saw a few curry recipes.
Aha I thought, I can do that.
I checked my pantry and I found coconut milk and I still had the desiccated coconut out from making stuff with Sproglet.
So add some ginger, garlic, some chilli paste and various spices and yes, a curry becomes a real possibility.
To serve 4:
- 400-450 g of runner beans topped, string removed and finely sliced
- 2 onions finely chopped
- 2 garlic cloves finely chopped
- A 1” piece of peeled and finely chopped ginger
- ½ cup desiccated coconut
- 1 can of coconut milk
- 1 heaped tsp of turmeric
- 2 heaped tsp of cumin
- 2 heaped tsp of coriander
- ½ tsp of fenugreek seed
- ½ tsp of nigella seed
- 1 can of water (for a measure)
Melt a tablespoon of coconut oil in a pan and add the seeds.
As soon as these start popping add the onion, garlic, ginger and other spices.
Stir over a lower heat, just to soften the onion a bit.
Add the coconut milk and the coconut and simmer for a few minutes.
The sauce will thicken a bit.
Now add the beans (the finer they are sliced the nicer and quicker they will cook).
Stir them into the sauce and just add enough water to nearly cover them (in my case a can of water).
Leave it simmer for a few minutes till the beans are soft and cooked (but still have some crunch).
Serve with rice and a tomato / cucumber salad.